A griddle is a piece of cooking equipment. In the industrial world usually it is a flat plate of metal (usually aluminium, stainless steel or cast iron). In the non-industrial world, and in traditional cultures, the griddle may be a stone or brick slab or tablet. It is used over an open flame, or on a stove, to cook many foods, including many flatbreads. The technique of griddling foods may be used to cook with dry or moist heat, and with or without oil.
Griddled foods include pancakes, oatcakes, crepes, grilled cheese, unleavened breads (roti or chapati), dosa, Irish boxty and Welsh cakes.
In Latin America one traditional style of griddle is a budare. Made from stone or clay, it is used to cook a variety of flatbreads, such as tortilla, arepa and casabe. Modern versions for commercial use are metal.
on a griddle]]
A griddle is a thick metal plate for cooking, known for maintaining even heat. This cooking tool is usually made of cast iron, steel (polished or cold-rolled), or aluminum, and may have a chrome finish. Typically a domestic griddle top (“plate”) thicknesses is 2.0-2.5 mm (1/8-1/4 inch) Commercial griddles generally have thicker tops (up to 25mm or 1 inch). The thicker the griddle plate, the higher the heat capacity of the griddle and the quicker the griddle can recover temperature in the area where cold food has cooled it. Griddles can be found in both floor and countertop models with varying footprints. Some models are even designed to be dropped directly over existing stove burners. Floor models often have stainless steel bodies, which make for easier cleaning.
Griddles are usually smooth-topped, but there are models that incorporate a grooved surface to drain away grease and give the food the appearance of having been seared on a grill. The grease drains into a grease trough that needs to be emptied regularly.
While one commercial griddle can be up to in length (similar to those popular in teppanyaki restaurants), it will usually have a separate temperature control (either manual or thermostatic) for every of length. This can allow for cooking multiple foods at different temperatures on one griddle, and depending on the construction, a griddle can reach and hold temperatures of up to , though they are typically used at temperatures of . Large griddles can also accommodate more than one cook at a time, but accordingly, they will require a larger grease hood.
Portable electric griddles differ from portable electric "grills" only in that a griddle has a flat cooking surface and a grill has a ribbed surface (see the George Foreman Grill).
Griddles are to become a part of Energy Star’s commercial food service listings in 2009. To save energy, many cooks turn the griddle temperature down during off-hours. Snap-action temperature controls can help curb energy costs by only pushing energy through the griddle when it’s necessary. Keeping the griddle as clean as possible also promotes better energy efficiency.
Besides cleaning, most griddles will need to be seasoned through regular oil rubdowns, and some cooks prefer to season their grills with a combination of oil and salt. This helps prevent food from sticking to the griddle surface.
It is also important to empty the griddles' grease troughs (grease drawers) regularly to prevent them from overflowing. Except for solid-state thermostats, thermostat calibration should also be performed regularly (per the manufacturer’s instructions).
Category:Cookware and bakeware Category:Baking Category:Barbecue
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| Name | Wolfgang Johannes Puck |
|---|---|
| Caption | Wolfgang Puck at the 2010 Academy Awards |
| Birth date | July 08, 1949 |
| Birth place | Sankt Veit an der Glan, Austria |
| Style | California, French, and Fusion |
| Education | Apprenticeship |
| Restaurants | Spago (Beverly Hills)Spago (Las Vegas)Spago (Maui)Spago (Colorado)Cut and sideBar (Beverly Hills)Vert (Hollywood)Chinois (Santa Monica)Chinois (Las Vegas)Postrio (San Francisco)Postrio (Las Vegas)Trattoria del Lupo (Las Vegas)Wolfgang Puck Bar & Grill (Las Vegas)Wolfgang Puck American Grille (Atlantic City)Wolfgang Puck Grille (Detroit)20.21 (Minneapolis)The Source (Washington, DC)CUT (Las Vegas)Wolfgang Puck Express (numerous) |
| Television | Iron Chef AmericaLas VegasFrasierFood NetworkGood Morning America |
Puck learned cooking from his mother, who sometimes worked as a pastry chef. He trained as an apprentice under Raymond Thuilier at L'Oustau de Baumaniere in Provence, at Hotel de Paris in Monaco, and at Maxim's Paris before moving to the United States in 1973 at age 25. After two years at La Tour in Indianapolis, Puck moved to Los Angeles to become chef and part owner at Ma Maison restaurant. Following the 1981 publication of his first cookbook, Modern French Cooking for the American Kitchen based on his Ma Maison recipes, Puck opened the restaurant Spago on the Sunset Strip in 1982. Fifteen years later, in 1997, Puck opened the award-winning Spago in Beverly Hills, which has been recognized as one of the Top 40 Restaurants in the U.S. since 2004. His success enabled him to launch the Wolfgang Puck Companies which includes the Wolfgang Puck Fine Dining Group, Wolfgang Puck Worldwide, Inc. and Wolfgang Puck Catering. The Wolfgang Puck Companies encompasses over 20 fine dining restaurants, premium catering services, more than 80 Wolfgang Puck Express operations, and kitchen and food merchandise, including cookbooks and canned foods. He is the official caterer for the Academy Awards Governors Ball, and has parlayed his celebrity into acting; his credits include Frasier, a recurring role as himself on Las Vegas and a cameo appearance on The Weather Man. He also appeared as himself on Iron Chef America: Battle of the Masters, as well as Cooking Class with Wolfgang Puck on The Food Network, and in an American Idol season finale episode where he introduced unusual foods to Kellie Pickler in comic relief segments. He also made a cameo appearance as himself on an episode of Tales from the Crypt, and appeared in a TV commercial advertising California (along with famous people such as Andrew Chavez and Steven Marczak).
Puck is active in philanthropic endeavors and charitable organizations, co-founding the Puck-Lazaroff Charitable Foundation in 1982. The foundation supports the annual American Wine & Food Festival which benefits Meals on Wheels and has raised more than $15 million since its inception.
Puck is The Honorary Chair Chef for the "Five Star Sensation" Benefit in Cleveland, Ohio every two years helping to bring $10 million to support The Ireland Cancer Foundation of University Hospitals.
Wolfgang Puck's favorite food is macarons.
In 1993, Spago Hollywood was inducted into the Nation's Restaurant News Fine Dining Hall of Fame. The next year it received the James Beard Restaurant of the Year Award.
In 2002 Puck received the 2001-2002 Daytime Emmy Award for Outstanding Service Show, Wolfgang Puck.
Category:1949 births Category:American chefs Category:American television personalities Category:American television chefs Category:American people of Austrian descent Category:Austrian chefs Category:Austrian immigrants to the United States Category:Food Network chefs Category:Living people Category:Naturalized citizens of the United States
This text is licensed under the Creative Commons CC-BY-SA License. This text was originally published on Wikipedia and was developed by the Wikipedia community.
